Wednesday, 7 December 2011

Baby corn palak

baby corn palak
This is a very famous preparation of North India. The Blanched baby corns cooked in Spinach gravy is a must try during this winter season. A mild spice gravy  tastes good with Naan or milk phulkas!!!


6-8 baby corns
3 bunches of spinach(500 gms)
2 large onions
1 green chili
1 teaspoon  ginger garlic paste
1/2 teaspoon turmeric powder(haldi)
1 teaspoon garam masala
1 teaspoon kasuri methi
1/2 teaspoon red chili powder(laal mirch)
1 teaspoon coriander powder(dhania)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon black salt(kaala namak)
1/2 teaspoon cumin powder(jeera)
1/2 teaspoon cumin seeds
1/2 teaspoon asafeotida(hing)
2 tablespoon ghee
salt according to taste

For garnishing
Boiled corn kernels
Blanch baby corns in boiling salt water for 5 minutes and keep them aside
Blanching baby corns
Wash and clean spinach properly, Boil/blanch it, Ground the boiled spinach into puree.
Ground the onions and chili into a fine paste.
In a kadahi heat ghee and add hing & jeera. When the seeds starts to crack, add the onion paste and saute it for 2-3 minutes on medium flame. 
Onion paste
Add the ginger garlic paste and saute. Add all the mentioned spices and mix well.
When the paste starts to leave the sides of the kadahi ,add the spinach puree and mix well. Let it cook on low flame for 10 minutes.
Cooking palak puree
Cut the baby corns into half length wise. Add them to this gravy and let them cook in it for 5 minutes on medium flame. Adjust the consistency of the gravy according to desire.

Finally garnish it with corn kernels and enjoy with roti or bread of choice!!
Baby corn palak is ready.....

No comments:

Post a Comment